JPH03244337A - Method for producing fermented frozen bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to the method of making fermented cold bread so that freshly baked bread can be obtained at any time in a short time. The bread can be stored and baked as needed so that freshly baked bread can be obtained at any time using a simple device.

(Comparison with conventional technology) Conventional bread dough contains a lot of free water in the dough, so when it is fermented and expanded and frozen, this free water crystallizes and destroys the bubble structure of gluten. When baked, the bread does not expand much and becomes hard and deflated.

Therefore, it was previously impossible to ferment and expand bread and freeze it before baking.However, the present invention solves this problem, and even bread that has been fermented and expanded before baking can be stored frozen for a long time. Moreover, when it is time to eat the bread, it can be put into the oven immediately without thawing and baked to produce well-expanded bread.

Traditionally, bread is made by kneading a large amount of dough, dividing it into sales-sized pieces in the first step, shaping the divided dough into balls, fermenting and expanding it, and baking.

When this method is used, the gluten in the flour absorbs water and swells during the initial kneading, creating bread dough that has a gel structure with water as the medium and gluten as the medium. Gluten is destroyed,
The water in the medium will not be part of the gel, but will be dispersed as free water.

This free water easily forms ice crystals at low temperatures, so when bread dough that has risen due to fermentation gas is frozen, the ice crystals destroy the gas bubbles in the tissue.For the reasons mentioned above, bread dough does not rise well even when baked. However, there were some drawbacks that made it impossible to make good bread.

(Means for Solving the Problems) The present invention solves the above-mentioned problems. - 30PPM to 1100PP of L-cysteine is added to 100 parts by weight of wheat flour to the mix of bread dough used in boat fishing. For long-term storage, make a dough by kneading the dough, leave it for 30 to 200 minutes, then form it into a sheet, roll it up to form a bottom, expand it through final fermentation, and then quickly freeze it for long-term storage. This is a method for producing fermented frozen bread.

(Example) To explain the present invention based on one example, the general composition is wheat flour, yeast, salt, caster sugar, shortening, etc. and 30 parts of L-cysteine per 100 parts by weight of wheat flour.
Add PPM to 1100PP and knead the dough.
The dough is left in an environment of 20 to 40 degrees Celsius for 30 to 200 minutes to promote the growth of yeast and incorporate a large amount of fermentation gas into the dough. Constant thickness, i.e. 3mm to 10mm
The dough is made as thin as a millimeter, and if it becomes a continuous band, it is cut into a certain length, rolled up and formed into a rod shape, and then either left as is or put in a mold and placed in the final fermentation chamber for 20 minutes.
It is made by leaving it in a controlled temperature environment of 40°C to 40°C to sufficiently expand it, and then rapidly cooling it in an environment below -40"C.

The embodiment shown in Figure 1 shows the process.
Bread dough kneaded with cysteine is allowed to stand still for a certain period of time or is allowed to stand still for a certain period of time to promote the generation of fermentation gas.

■ indicates the spreading of the dough containing gas, ■ indicates the bottom shape, ■ indicates the fermentation process, and ■ indicates the freezing process.

In the process of the present invention, when forming the bread dough into a thin sheet-like bottom shape in step (3), the bread dough has already been left to stand for 30 minutes or more, so it contains a large amount of gas due to fermentation, so it can be easily shaped with a slight pressure. Since the dough can be made very thin, the gel structure of the dough is not destroyed, and therefore free water is not generated in the dough in this process.

In addition, in order to make it easier to stretch the gluten when shaping the dough into a thin bottom shape with a roller, L-cysteine is mixed into the dough to warm it up, so that the gluten can be easily stretched without being cut during stretching. With the conditions,
It is possible to completely prevent the generation of free water and create a thin fabric.

(Effects of the Invention) As explained above, according to the manufacturing method of the present invention, the moisture in bread dough is only the moisture trapped in the protein in the gel, and that moisture is strongly attracted by the molecular force of the protein. bound water
Ater), it never crystallizes at the normal freezing temperature of water, and exists as water even at temperatures below -100°C, so it can be used for long periods without destroying the gluten gel or tiring the elasticity. The large number of small air bubbles generated by the fermentation of the bread dough, which withstands storage, expands greatly during baking due to the elasticity of the dough, and behaves like normal bread dough that is not frozen, producing high-quality bread.

[Brief explanation of drawings]

FIG. 1 shows a process diagram of the present invention. Explanation of symbols■...Kneaded bread dough■...Indicates the dough spreading process containing gas■...Molding process■...Fermentation process■...Freezing process■...Roller■... ·product

Claims (1)

[Claims] A dough is made by adding 30PPM to 100PPM of L-cysteine to 100 parts by weight of wheat flour to the general bread dough mixture, and kneading this dough for 30 minutes to 2 hours.
A method for producing fermented frozen bread that can be stored for a long period of time, by leaving it for 00 minutes to form a sheet, rolling it up and shaping it, subjecting it to final fermentation expansion, and then quickly freezing it.